TVP, Texturized Vegetable Protein

     TVP, texturized vegetable protein, is made from soy and looks like coarse bread crumbs. It takes on the flavors of other ingredients in a recipe.  I use unflavored TVP because it contains no fat, it's low sodium, high fiber, and high protein.  I incorporate it into a variety of recipes including soups and stews.  It rehydrates and adds body to a recipe.  I usually find TVP in the self-serve bulk bins of a health food store, or prepackaged in the natural food section of the grocery store.

Grilled Peppers and Onions with TSP over Brown Basmati Rice

 

   My daughter gave me the tip to grill vegetables on the George Forman. In this dish I cut red and yellow peppers into wide flat pieces and grilled them along with Vidalia onions. This method browns and adds rich flavor without having to add any oils in the cooking process.  

  I added pre-soaked TSP, texturized soy protein, to the grilled vegetables.  TSP comes in small dried chunks which I soak before adding to the recipe. I can soak it in water since the re-hydrated chunks  marry with the flavors of the other ingredients. In this case, I soaked mine in water left when I steamed some baby portabello mushrooms. 

   I'm not looking for a meat substitute per se, but I do like to add protein and different textures to the veggies on my plate. If you would like to incorporate soy into your diet, TSP adds variety and  protein to vegan creations.